Rupa Bhattacharya

Culinary & Beverage Editor

What do you do on a daily basis?
Eat, figure out what ought to be written about food, drinks and new business products, and then write it, and do lots of things with wine (blend it, pair it and teach people about it).

Who is your culinary icon?

Fergus Henderson

Who is your favorite food TV personality, past or present?
The Swedish Chef

What’s your favorite cookbook?

Zuni Café, Pork & Sons and Momofuku

What dish or ingredient will we never catch you eating?
I gave up grains and sugar for health reasons a few years ago (though I'll make a very occasional exception for whiskey).

What’s your favorite condiment?

Guacamole. Is that not a condiment? Then hot sauce or salt.

What’s the first dish you learned to make?
Scrambled eggs

Sweet tooth, salty tooth or both?

What kitchen tool can’t you live without?
Chef's knife, half sheet pan, cast-iron skillet and ventilation

What music do you like to listen to in the kitchen?

I usually cook dinner after the baby goes to sleep, so no music for me.

What’s your favorite food scene from a movie?
The entirety of La Grande Bouffe

What’s your favorite alcoholic beverage?
Champagne, Chinon, the aforementioned whiskey and entwine

If you weren’t in food, what career would you have liked to have tried?
Strength coaching or sports nutrition — or a combo of both.

What’s your favorite “food city” to visit?
New Orleans, Montreal and the entire state of Maine

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